Konjac Spaghetti Stir-fry with Tempeh in Homemade Vegan Hoisin Sauce

Konjac spaghetti is perfect in a stir-fry where their delightful bouncy texture delivers a pasta-like bite similar to al dente. Toss in some vegetables and black bean tempeh, all seasoned with a homemade vegan hoisin sauce, and you can enjoy a flavourful low carb meal in relatively little time.

Place the tempeh strips in the skillet and pan-fry until crispy on one side, about 5 – 7 minutes. Flip and fry for another 4 – 5 minutes. Drizzle some soy sauce or tamari (for gluten-free version). Cook for 1 – 2 more minutes then remove from the pan and set aside. You may cut the tempeh in half across once they are lightly cooled.